Savory Zucchini Quick Bread arrives at the table with a bronzed crust and a tender, moist crumb, an elegant little loaf that balances vegetal brightness with sharp cheddar. This Savory Zucchini Quick Bread showcases restrained seasoning and fresh herbs for a refined, modern bite. For a sweeter counterpoint, consider another zucchini variation like the double chocolate zucchini bread while you plan accompaniments.
Why Make This Recipe
- Effortless Yet Elegant: Quick-bread technique keeps the method simple while yielding a bakery-quality loaf.
- Minimal Ingredients: Pantry-friendly staples (flour, eggs, cheese) plus zucchini create depth without fuss.
- Impressive Flavor: Sharp cheddar and fresh herbs lift the humble zucchini into a savory centerpiece.
What elevates this version is restraint: modest leavening for a fine crumb, freshly grated cheese for melting richness, and a gentle hit of black pepper and herbs that highlight, rather than mask, the zucchini’s delicate flavor.
Ingredients:
Base (foundation)
- 1 3/4 cups (220 g) all-purpose flour — spooned and leveled.
- 1 tablespoon baking powder.
- 1/2 teaspoon baking soda.
- 1 teaspoon fine sea salt.
- 1/2 teaspoon freshly ground black pepper.
- 2 large eggs, room temperature.
- 1/3 cup (80 ml) extra-virgin olive oil or melted unsalted butter, room temperature.
- 1/4 cup (60 g) plain Greek yogurt or sour cream, room temperature.
- 1 1/2 cups grated zucchini (about 1 medium), squeezed dry and patted with paper towel.
Cheese & Herbs (mix-ins)
- 1 cup (100 g) sharp cheddar, freshly grated (packed).
- 2 tablespoons fresh chives or parsley, finely chopped.
- 1/4 teaspoon smoked paprika (optional).
Topping
- 1/4 cup extra grated cheddar for sprinkling.
- Flaky sea salt for finishing.
Precision notes: use freshly grated cheese (it melts more smoothly); squeeze zucchini until damp, not bone-dry; room-temperature wet ingredients blend more evenly.
How to Make Savory Zucchini Quick Bread:
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving a 1-inch overhang for an easy lift. (Mini-tip: cool pans bake more evenly — avoid a hot-toasted pan.)
- Grate zucchini on the coarse side of a box grater. Sprinkle with a pinch of salt, let sit 5 minutes, then press firmly in a clean towel to remove excess moisture. The zucchini should be damp but not dripping.
- Whisk together flour, baking powder, baking soda, salt, and pepper until homogenous; the dry mix should appear pale and aerated. (Mini-tip: sift only if your flour is lumpy.)
- In a separate bowl, whisk the eggs until glossy. Add olive oil and yogurt; whisk until smooth and slightly ribboned. The wet mix should look cohesive and pale.
- Fold the dry ingredients into the wet mixture until just combined — a few streaks of flour are fine. Overmixing will tighten the crumb. (Mini-tip: use a rubber spatula and fold gently.)
- Fold in the squeezed zucchini, grated cheddar, and chopped herbs. The batter will be thick, studded with green flecks and ribbons of cheese. Adjust seasoning with a quick taste of batter (raw egg caution) or trust the salt measurements.
- Transfer batter to the prepared pan, smooth the top, and sprinkle with reserved cheddar and a pinch of flaky salt.
- Bake 50–60 minutes, or until the top is golden-brown and a skewer inserted into the center comes out clean with a few moist crumbs. The loaf will smell toasty with a whisper of caramelized cheese. (Mini-tip: if the top browns too quickly, tent loosely with foil for the last 15 minutes.)
- Cool in the pan 15 minutes, then lift out using the parchment and cool on a rack until warm before slicing to preserve crumb structure.
How to Serve Savory Zucchini Quick Bread:
Slice thick for brunch or thin for an elegant canapé. Serve warm with cultured butter or a smear of herb ricotta to add creaminess. For a composed plate, pair a wedge with frisée, toasted walnuts, and a lemon vinaigrette; for hors d’oeuvres, top thin slices with smoked salmon and a micro-herb sprig.
How to Store Savory Zucchini Quick Bread:
Cool completely before storing to avoid trapped steam. Wrap tightly in plastic or place in an airtight container; refrigerate for up to 4 days. To refresh the crust and revive warmth, reheat slices in a 350°F (175°C) oven for 6–8 minutes or toast gently; microwaving will warm the interior quickly but soften the crust.
Tips to Make Savory Zucchini Quick Bread:
- Remove excess moisture from zucchini to prevent soggy crumb; press with a towel until damp but not wet.
- Use freshly grated cheese — it melts and browns beautifully compared with pre-shredded.
- Bring wet ingredients to room temperature for an even batter and better rise.
- Tent with foil if the top colors too fast; check doneness with a skewer in the loaf center.
Variation (if any):
- Gruyère & Thyme: Swap cheddar for grated Gruyère and add 1 teaspoon fresh thyme leaves for a nutty, aromatic loaf.
- Sun-dried Tomato & Feta: Fold in chopped sun-dried tomatoes and crumbled feta for a Mediterranean turn.
- Muffin Format: Divide batter into a buttered muffin tin, bake 18–22 minutes for individual portions.
- For a seasonal twist that pairs pumpkin with zucchini, see this elegant pumpkin zucchini bread idea.
FAQs:
Can I make this recipe gluten-free?
Yes. Substitute a high-quality 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Expect a slightly denser crumb.
How do I prevent the loaf from becoming soggy?
Drain the grated zucchini thoroughly and measure it after squeezing. Too much moisture dilutes structure; use the specified amounts and avoid overpacking the zucchini.
Can I omit the cheese or use a different one?
You can omit cheese for a dairy-free loaf, but the richness will be reduced. Swap cheddar for Gruyère or aged Asiago for deeper, nuttier flavors.
Is it okay to make muffins instead of a loaf?
Absolutely. Divide the batter into a muffin tin and reduce baking time to about 18–22 minutes until a skewer comes out clean.
Conclusion
This Savory Zucchini Quick Bread is a study in refined simplicity: a bronzed exterior, a moist interior flecked with green, and a savory lift from freshly grated cheddar and herbs. It adapts gracefully to small adjustments — from cheese choices to portion size — yet always reads as intentional and measured. If you wish to explore another savory zucchini riff, consult this Savory Zucchini Cheddar Quick Bread – Laughing Spatula for a complementary approach. Leave a note about your preferred herb or cheese, share on social media, and tell others how you plated it. How would you make this dish your own?
Print
Savory Zucchini Quick Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Savory Zucchini Quick Bread has a bronzed crust and a tender, moist crumb, balancing vegetal brightness with sharp cheddar and fresh herbs.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, room temperature
- 1/3 cup (80 ml) extra-virgin olive oil or melted unsalted butter, room temperature
- 1/4 cup (60 g) plain Greek yogurt or sour cream, room temperature
- 1 1/2 cups grated zucchini (about 1 medium), squeezed dry and patted with paper towel
- 1 cup (100 g) sharp cheddar, freshly grated (packed)
- 2 tablespoons fresh chives or parsley, finely chopped
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup extra grated cheddar for sprinkling
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving a 1-inch overhang.
- Grate zucchini and sprinkle with a pinch of salt, let sit for 5 minutes, then press firmly in a clean towel to remove excess moisture.
- Whisk together flour, baking powder, baking soda, salt, and pepper until homogenous.
- In a separate bowl, whisk the eggs until glossy. Add olive oil and yogurt; whisk until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in the squeezed zucchini, grated cheddar, and chopped herbs.
- Transfer the batter to the prepared pan, smooth the top, and sprinkle with reserved cheddar and a pinch of flaky salt.
- Bake for 50–60 minutes, or until golden-brown and a skewer inserted comes out clean.
- Cool in the pan for 15 minutes, then lift out and cool on a rack before slicing.
Notes
For best results, ensure zucchini is damp but not wet; use freshly grated cheese for better melting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg